Ingredients with Measurements:
- 1 cup chopped dill pickles
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup diced potatoes
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup sour cream
- Salt and pepper to taste
Special equipment needed:
- Large soup pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Melt the butter in the soup pot over medium heat.
2. Add the flour and whisk until smooth.
3. Gradually add the broth, whisking constantly to prevent lumps.
4. Add the potatoes, carrots, celery, onion, garlic, and chopped pickles.
5. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
6. Use an immersion blender or transfer the soup to a regular blender and puree until smooth.
7. Return the soup to the pot and stir in the sour cream.
8. Season with salt and pepper to taste.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer over medium heat.
Serving size:
Makes 4-6 servings.
Nutritional information:
Calories: 220
Fat: 14g
Carbohydrates: 18g
Protein: 6g
Sodium: 1200mg
Substitutions for ingredients:
- You can use any type of pickles you like, such as bread and butter or spicy.
- You can use olive oil instead of butter for a dairy-free version.
- You can use cornstarch instead of flour for a gluten-free version.
- You can use plain Greek yogurt instead of sour cream.
Variations:
- Add cooked chicken or ham for a heartier soup.
- Add a can of drained and rinsed white beans for extra protein.
- Add a splash of pickle juice for a tangier flavor.
Tips and tricks:
- Be sure to chop the pickles finely so they blend smoothly into the soup.
- Use a high-quality broth for the best flavor.
- If the soup is too thick, add a little more broth or water to thin it out.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in bowls with a dollop of sour cream and a sprinkle of chopped dill on top.
Garnishes:
Chopped dill, sour cream, croutons, or a drizzle of olive oil.
Pairings:
Crusty bread, grilled cheese sandwiches, or a simple green salad.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a quinoa salad.
Troubleshooting advice:
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
Be sure to refrigerate leftover soup promptly and discard any that has been left out at room temperature for more than 2 hours.
Food history:
Pickle soup is a traditional dish in many Eastern European countries, such as Poland, Ukraine, and Russia.
Flavor profiles:
Tangy, savory, and slightly creamy.
Serving suggestions:
Serve the soup as a comforting and warming meal on a cold day.
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